Yield: 7 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| 1 each | Onion;large;finely chopped |
| 2 tablespoons | Olive oil or butter |
| 2 eaches | Garlic;cloves;minced |
| 1 can | Mushrooms;sliced;drained;4oz |
| 2 teaspoons | Salt |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Oregano;leaf |
| ½ pack | Spinach;chopped;frozen* |
| 3 tablespoons | Flour |
| 6 eaches | Eggs;beaten |
| ¼ cup | Milk;scalded |
| ½ cup | Cheddar cheese;sharp;grated |
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-½ quarts) Dee Penrod, FGGT98B